Stuffed peppers

Ingredients

Ingredients for 4 people: 1-2 tins of whole roast red peppers spinach garlic prawns surimi or frog-mouth catfish olive oil parsley béchamel sauce

Preparation

Cook the spinach and leave it in a drainer. Put the oil and some garlic in a frying pan until it browns a little. Add the prawns, spinach and frog-mouth catfish and season. Make the béchamel separately, not too thick, and mix with the other stuffing ingredients. Allow the mixture to cool and stuff the peppers. For the sauce use some of the peppers, milk, single cream, salt and ground white pepper. Mix the peppers with the milk and put in a saucepan on a low heat. Add the single cream and season. Allow to simmer on a low heat, stirring continuously. Put the peppers in a pot and cover with the sauce, bringing to the boil.